Article
Polymer Science
Saida El Asjadi, Vasudevan Lakshminarayanan, Nicolaas A. M. Besseling, Stephen J. Picken, Eduardo Mendes
Summary: This study investigates the stabilization of oil/water emulsions with the addition of a biopolymer (scleroglucan) by analyzing rheological properties and visualizing interactions through cryo transmission electron microscopy. The results suggest that the concentration of scleroglucan and its interactions with surfactants play a crucial role in emulsion stabilization.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Article
Polymer Science
Natalia Leite Oliveira, Ana Carolina Salgado Oliveira, Sergio Henrique Silva, Adrise Aparecida Rodrigues, Soraia Vilela Borges, Juliano Elvis de Oliveira, Jaime Vilela de Resende
Summary: In this study, Ora-pro-nobis mucilage (MOPN) was added to starch films to improve their mechanical, chemical, and retrogradation properties. The films with added MOPN exhibited enhanced antioxidant capacity and superior mechanical properties. Moreover, they showed good stability and low shrinkage during photodegradation.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Article
Construction & Building Technology
Chuanbei Liu, Jianming Gao, Xuemei Chen, Yasong Zhao
Summary: This study investigated the effects of two polysaccharides, HPS and HPMC, on the setting and rheological behavior of gypsum-based materials. It was found that HPS mainly adsorbed on hemihydrate gypsum particles and could act as a thickener and setting accelerator within a certain dosage range, while HPMC dispersed in interstitial solutions and viscosified them, also acting as a thickener and setting accelerator in all dosages range.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Engineering, Petroleum
Zihan Liao, Fu Chen, Yu Deng, Kuntai Wang, Konstantin von Gunten, Yuhe He, Cheng Zhong
Summary: This study investigates the properties of hydroxypropyl guar-based hydraulic fracturing fluids using potassium formate as a weighting agent and citric acid as a dispersion stabilizer. The results show that citric acid can mitigate the negative effects of potassium formate on the stability and viscosity of the fluids. Molecular dynamic simulations and atomic force screening experiments reveal the interaction mechanisms between citric acid and potassium formate.
Review
Food Science & Technology
Pawadee Methacanon, Chaiwut Gamonpilas, Akapong Kongjaroen, Chonchanok Buathongjan
Summary: In the current market environment, the aging society is a major trend, leading to a growing demand for healthcare products and services. Swallowing difficulty is a common issue in the elderly, and managing dysphagia becomes crucial. Thickened liquids play a key role in compensatory intervention for dysphagia patients, focusing on their rheological and tribological properties for safe swallowing.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Zhiwen Ge, Dongjie Yin, Zhiyu Li, Xiaohong Chen, Mingsheng Dong
Summary: This study investigated the effects of adding different commercial polysaccharide stabilizers on the texture, rheology, and microstructure of set yoghurts. The results showed that gellan gum had the most significant effect on improving water-holding capacity, firmness, and rheological properties of set yoghurts. It also promoted the formation of larger protein clusters.
Article
Polymer Science
Yana Troshchynska, Roman Bleha, Andriy Synytsya, Jiri Stetina
Summary: When seeds become wet, viscous matter is secreted to support germination. Flaxseed mucilage (FSM) is such a material that is attractive for various applications. FSM is mainly composed of polysaccharides, proteins, minerals, and phenolic compounds. The genotype and harvest year of the flax seeds significantly influence the composition and properties of FSM. The rheological properties of FSM are determined by the ratio of polysaccharides and the contribution of proteins.
Article
Polymer Science
Ju-Zhen Yi, Kunhua Lin, Hao Wu, Xuhong Mao, Li-Ming Zhang, Liqun Yang
Summary: The hydrogel composed of CPUL-ConA was prepared with glucose-sensitivity and encapsulated acarbose effectively. The smart release of acarbose in gastrointestinal fluids was demonstrated to inhibit alpha-glucosidase activity and control blood glucose levels, with potential benefits for postprandial hyperglycemia and type 2 diabetes. Rheological analysis indicated the stability of the Acar/CPUL-ConA hydrogel under gastric and intestinal peristalsis, suggesting its potential therapeutic efficacy improvement.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Article
Polymer Science
Kalyani Prusty, Sarat K. Swain
Summary: This article discusses the synthesis of hybrid nanocomposite hydrogels for drug release, their structure, properties, and antibacterial activity.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Article
Chemistry, Applied
Loredana Malafronte, Secil Yilmaz-Turan, Annika Krona, Marta Martinez-Sanz, Francisco Vilaplana, Patricia Lopez-Sanchez
Summary: The study found that thermal treatment and mild shear led to suspension of clusters of macroalgae cells and the release of fucoidan and laminarin, imparting shear thinning properties. High pressure homogenisation was able to completely break macroalgae cells, reducing particle size and releasing soluble polysaccharides, particularly alginate, providing gel properties to the suspensions.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Hua Zhu, Lei Xu, Jian Wang, Zhihan Zhang, Xinhui Xu, Kai Yang, Peilong Sun, Xiaojun Liao, Ming Cai
Summary: Ethanol fractional precipitation method was used to classify polysaccharides of Dendrobium officinale into EPDO-40, EPDO-60, and EPDO-80. The rheological properties of EPDOs were found to be influenced by concentration, temperature, pH, and metal ions. EPDOs showed non-Newtonian fluid behavior and their viscosities exhibited a concentration-dependent manner, decreasing with increasing temperature. The viscosity of EPDO-40 and EPDO-80 increased significantly at lower pH, while that of EPDO-60 decreased. Different metal ions had varying effects on the viscosity of EPDOs. Therefore, EPDOs with distinct chemical characteristics could be more accurately utilized in the food industry.
FOOD HYDROCOLLOIDS
(2023)
Article
Polymer Science
Xianglong Li, Yishen Lu, Teng Hou, Jing Zhou, Antuo Wang, Xianggui Zhang, Bin Yang
Summary: This article investigates the jet evolution process and fiber formation mechanism of amylopectin rich starch solution and compares it with linear polyvinylpyrrolidone (PVP) solution. The results show that beads formation in starch fibers can be controlled by solution concentration and amylose/amylopectin types, while PVP fibers exhibit minimal bead formation.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Sara P. Cuellar -Bermudez, Dries Bleus, Maarten A. Mees, Tom Struyf, Sanjaya Lama, Dries Vandamme, Peter Adriaensens, Roger Scherrers, Wim Thielemans, Wim Van den Ende, Ruddy Wattiez, Koenraad Muylaert
Summary: In this study, polysaccharides were isolated from an Arthrospira farm's spent culture medium and purified. These polysaccharides were rich in uronic acid, had low sulfate content, and contained various monosaccharides. The polysaccharides formed stable gel beads and exhibited stable gel properties. This research demonstrates the potential for using these recovered polysaccharides in food and biotechnological applications.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Chemistry, Applied
I. Siemons, J. Veser, R. M. Boom, M. A. I. Schutyser, R. G. M. van der Sman
Summary: The study investigated the rheological behavior of concentrated maltodextrins of varying dextrose equivalence values (DE) at high temperatures and concentrations. Different DE values exhibited different rheological behaviors, with some showing rubber-to-glass transitions and others displaying viscous behavior. By combining diffusion drying models with rheological models, the study was able to predict rheological properties during droplet drying and surface instabilities that may occur later in the drying process.
FOOD HYDROCOLLOIDS
(2022)
Article
Multidisciplinary Sciences
Shima Keisandokht, Valerie Orsat, Salwa Karboune, Bhalamurugan Gatamaneni Loganathan
Summary: Microwave-assisted extractions (MAE) of hydrocolloids from basil seed, fenugreek seed, and psyllium seed husk showed higher extraction yields and less destructive effects on functional properties compared to conventional heating extraction (CHE). The extracted hydrocolloids exhibited similar dielectric properties and shear-thinning behavior, with psyllium seed husk showing the highest viscosity. Dynamic flow measurements indicated weak gel characteristics for basil seed husk and psyllium seed husk hydrocolloids.
ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING
(2022)
Article
Food Science & Technology
Ali Heydari, Seyed Mohammad Ali Razavi
Summary: This study examined the effects of high hydrostatic pressure-treated starches on the rheological properties of model O/W emulsions at different fat reduction levels. It was found that as the fat reduction level increased, the samples containing HPWS and HPCS showed higher nonlinearity, friction factor, and lower recovery percentage. However, samples containing HPWCS exhibited lower nonlinearity. When using high concentration of HHP-treated starches, the nonlinearity decreased, while the strain stiffening and shear thickening factors increased. The G3'/G1' values of reduced-fat emulsions were significantly higher compared to the G3/G1 values.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Nutrition & Dietetics
Behnam Bahramian, Mahboobe Sarabi-Jamab, Saeedeh Talebi, Seyed Mohammad Ali Razavi, Mitra Rezaie
Summary: This study aimed to design blenderized tube feeding (BTF) diets for children and investigate their physicochemical and microbial properties, as well as Dietary Inflammatory Index (DII). The formulated BTFs primarily consisted of fresh foods and were assessed for their nutritional content, viscosity, and microbial contamination. The results showed that the BTFs met the energy and nutrient requirements for children, had suitable viscosity, and were free from microbial contamination. The implementation of the Hazard Analysis and Critical Control Points (HACCP) system ensured the quality and safety of the BTFs.
NUTRITION IN CLINICAL PRACTICE
(2023)
Article
Agriculture, Multidisciplinary
Arash Koocheki, Mohammad Ali Hesarinejad, M. R. Mozafari
Summary: The effects of NaCl and CaCl2 on the rheological properties of Lepidium perfoliatum seed gum (LPSG) were investigated. The results showed that LPSG is an arabinoxylan-type polysaccharide with small amounts of uronic acids. The presence of salts increased the viscosity and stiffness of the gum solutions. The intrinsic viscosity of LPSG decreased with increasing salts concentrations, especially with calcium ions.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2022)
Article
Agriculture, Multidisciplinary
Somaye Pakseresht, Mostafa Mazaheri Tehrani, Reza Farhoosh, Arash Koocheki
Summary: This study aimed to improve the characteristics of neat monoglyceride (DMG) oleogel by adding carnauba wax (CBW) at different weight ratios and concentrations. The addition of CBW strengthened the DMG network and reduced its polymorphic transition. The DMG/CBW oleogel at the 85:15 ratio showed improved properties and reduced waxy mouthfeel in food applications.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Sara Kamali, Masoud Yavarmanesh, Mohammad B. Habibi Najafi, Arash Koocheki
Summary: Listeria phage A511 was stabilized in bilayer films of whey protein concentrate/pullulan (WP) composite and poly (lactic acid) (PLA) with different thickness ratios. The recovery of phage decreased as the thickness of WP layer decreased. The 30PLA/70WP film showed the highest phage recovery, similar to the 100WP film. The bilayer film with phage was selected for studying chicken breast due to its better barrier, mechanical, and visual properties. The release of phages from the film to the chicken breast fillet was highest after 24 hours at 4 degrees C and 10 degrees C. The phage-containing films had similar inhibition effects on Listeria in chicken fillets compared to free phage treatment.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Dina Shahrampour, Seyed M. A. Razavi
Summary: In this study, rosemary essential oil (REO) nanoemulsions with different droplet sizes were produced using sonication treatment. The effects of incorporating REO nanoemulsions with the smallest and largest droplets' size at varying concentrations in Eremurus luteus root gum (ELRG) film were investigated. The results showed that the concentration of REO nanoemulsions influenced the physicochemical, barrier, mechanical, structure, antioxidant, and antimicrobial properties of the ELRG film. Moreover, the retention of nanoemulsions in the film structure during storage was influenced by their particle size and concentration. These biodegradable ELRG active films have the potential to be used as edible packaging for improving food shelf-life.
PROGRESS IN ORGANIC COATINGS
(2023)
Article
Acoustics
Rassoul Mozafarpour, Arash Koocheki
Summary: Emulsion gels were prepared using sonicated grass pea protein isolates (GPPI) at different ultrasonic amplitudes and times. Enzymatic gelation occurred in two stages, leading to the formation of a stronger gel structure. The emulsion gels fabricated by sonicated GPPI showed higher elastic modulus, water holding capacity, and thermal stability compared to native GPPI gels. The microstructures of the sonicated-GPPI emulsion gels were nearly identical for all sonication conditions.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Dina Shahrampour, Seyed Mohammad Ali Razavi, Azadeh Sadeghi
Summary: In this study, active polycaprolactone/polylactic acid films containing different ratios of polymers and concentrations of green tea extract were fabricated. The results showed that the addition of green tea extract improved the antioxidant and antimicrobial properties of the films. This active packaging could effectively reduce microbial growth and lipid oxidation, prolonging the shelf-life of food products.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Zeinab Jaderi, Fardieh Tabatabaee Yazdi, Seyed Ali Mortazavi, Arash Koocheki
Summary: An edible film based on Malva sylvestris flower gum was fabricated with different concentrations of glycerol and sorbitol as plasticizers. The addition of plasticizers affected the physical and mechanical properties of the film, with glycerol-based samples showing higher elongation at break. The density of the film decreased with the addition of plasticizers. The moisture content, water contact angle, and water solubility of the film increased with increasing plasticizer concentration.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Fatemeh Shokrollahi, Fakhri Shahidi, Mohammad Javad Varidi, Arash Koocheki, Farshad Sohbatzadeh, Ali Motamedzadegan
Summary: Nonthermal plasma can modify starch properties by creating more pores on the surface of starch granules through plasma etching. The treatment can induce crosslinking or depolymerization of starch depending on the time and voltage. The treated starch shows increased clarity, swelling power, and solubility compared to untreated starch.
Article
Chemistry, Applied
Hamed Mahdavian Mehr, Arash Koocheki
Summary: This study investigated the effects of short-term (30 and 60 seconds) and long-term (300 and 600 seconds) cold plasma treatments at two voltages (9.4 and 18.6 kVpp) on the color, structure, and foaming properties of Grass pea protein isolate (GPPI). Short-term cold plasma treatment (S-CPT) reduced intramolecular aggregates and increased the alpha-helix to beta-sheet transition, while long-term cold plasma treatment (L-CPT) increased intermolecular aggregates and alpha-helix and beta-sheet structures. S-CPT improved particle water binding capacity and absorption rate at the water-air interface, whereas L-CPT decreased these properties. S-CPT was found to enhance foamability, while L-CPT had the potential to enhance protein foam stability through the Pickering mechanism.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Fatemeh Kazemianrad, Arash Koocheki, Behrouz Ghorani
Summary: Multilayer sandwich nanofibers consisting of Alyssum homolocarpum seed gum, polyvinyl alcohol, and gelatin were prepared using electrospinning technique for caffeine encapsulation. The nanofibers with a volume ratio of 30:70 AHSG to PVA showed the best encapsulation efficiency. Gelatin was spun onto the AHSG/PVA nanofibers as outer layers to effectively trap caffeine. The release of caffeine from the sandwich structured nanofibers followed non-Fickian diffusion.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Somaye Pakseresht, Mostafa Mazaheri Tehrani, Reza Farhoosh, Arash Koocheki
Summary: This study investigated the properties of distilled monoglyceride and carnauba wax oleogels at different weight ratios and gelator concentrations. The presence of carnauba wax in the oleogels slowed the polymorphic transition rate and reduced the releasable oil. The 85:15 ratio demonstrated higher microstructure and improved properties, while restricting the waxy mouthfeel development.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Elaheh Ahmadi, Todor Vasiljevic, Thom Huppertz
Summary: The present study investigated the effect of micellar calcium phosphate (MCP) content and pH of skim milk on heat-induced changes in skim milk. The results demonstrated that reducing MCP content had a positive effect on the thermal stability of milk protein, while higher MCP content might lead to changes in protein structure and the formation of aggregates.
Article
Food Science & Technology
Surjit Kaur, Todor Vasiljevic, Thom Huppertz
Summary: The study aimed to investigate the impact of actinidin on the functionality of milk protein systems. The results showed that the extent of hydrolysis was associated with changes in protein functionality, with solubility increasing and emulsifying properties decreasing with higher degrees of hydrolysis. Heat stability improved for whey protein concentrate while foaming properties improved for both whey protein concentrate and milk protein concentrate. Further adjustments in hydrolysis parameters and processing conditions could potentially manipulate the functionality of hydrolysates obtained using actinidin.